eggplant
Also known as: aubergine, brinjal, baingan, melongene, guinea squash, vazhuthananga, kathirikai, bademjan
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Also known as: aubergine, brinjal, baingan, melongene, guinea squash, vazhuthananga, kathirikai, bademjan
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A healthier, oven-baked version of the classic smoky Baingan Bharta. Tender eggplant is baked until soft, then mashed and cooked with onions, tomatoes, and aromatic spices for a delicious and easy dish.
A lighter, healthier take on the Italian-American classic. Crispy baked eggplant slices are layered with a rich marinara sauce and bubbly vegan mozzarella for a comforting, plant-based meal that doesn't compromise on flavor.
Tender baked eggplant slices layered with a savory marinara sauce and a cheesy, crispy topping made from nutritional yeast and breadcrumbs. A light, comforting, and completely vegan take on a classic Italian-American dish.
Tender eggplant slices baked until golden, then layered with a vibrant, homemade marinara sauce from fresh tomatoes. Topped with crispy breadcrumbs, this is a light, flavorful, and wholesome side dish.
Tender, oven-baked eggplant slices layered with a savory homemade tomato sauce and melted mozzarella. This lighter take on the classic Italian-American dish skips the frying but keeps all the comforting flavor, making it a perfect weeknight meal.
Eggplant typically lasts 5 to 7 days in the refrigerator when stored properly in the crisper drawer.
Look for eggplants that are heavy for their size, with smooth, shiny skin and a bright green stem. Avoid those with soft spots or wrinkles.
Zucchini is the best substitute for texture, while Portobello mushrooms can mimic the earthy flavor and heartiness.
Peeling is optional. Smaller, younger eggplants have thin, edible skin, while larger, older ones may have tough, bitter skin that is better removed.
Yes, but it must be blanched or cooked first. Raw eggplant becomes watery and loses its texture when frozen.
Bitterness is usually found in older eggplants with many seeds. Salting the slices before cooking can help draw out the bitter juices.
Yes, with only about 3g of net carbs per 100g, eggplant is an excellent choice for low-carb and ketogenic diets.
Popular dishes include Italian Eggplant Parmesan, French Ratatouille, Middle Eastern Baba Ganoush, and Indian Baingan Bharta.
Botanically, eggplant is a fruit (specifically a berry), but it is culinarily treated and classified as a vegetable.
eggplant is a versatile ingredient found in cuisines around the world. With 25 calories per 100g and 0.98 grams of protein, it's a nutritious addition to many dishes.
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